Photo: California Avocado Commission

From: Owner Billy Zoellin, Bacon & Butter, Sacramento, CA. Yield: 1 serving.

1 fresh avocado*, peeled, pitted and cut into chunks
4 oz. crimini mushrooms, thinly sliced
2 oz. celery, thinly sliced
½ oz. fennel, thinly sliced
1 oz. lemon juice
1 Tbsp. extra virgin olive oil
½ tsp. salt
¼ tsp. ground pepper
½ oz. baby arugula
as needed, grated Pecorino cheese
1 ciabatta bun

Cut ciabatta in half and toast in oven or on a griddle until golden brown and warm. Set aside.

Cut fresh avocado in half; remove the seed. Scoop out both avocado halves into a bowl. Add mushrooms, celery, fennel, lemon juice, extra virgin olive oil, salt and pepper. Mix gently to incorporate all ingredients, leaving large chunks of avocado. Taste and adjust seasoning if necessary.

To assemble: Place baby arugula on bottom half of ciabatta bun. Scoop avocado mixture on top of arugula. Grate Pecorino cheese over entire sandwich using a microplane. Top with remaining half of ciabatta bun. Serve.

*Large avocados, 8 oz., are recommended for this recipe.